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3/4

I made this last night and it was a hit! I served it with a green chili stew and I think it would compliment almost any soup and stews very well, it gave it a sort of creaminess. I did substitute 1 cup milk with buttermilk and I think it tastes much better that the original recipe.

dragonflyou8
from Cloudcroft, NM
/ 01.01.2016

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I make this each year at Thanksgiving. It is light and fluffy and wonderful. If you're looking for something sweet, keep looking. This is a savory corn dish with subtle flavors of scallion and corn.

booka62
from San Antonio, TX
/ 11.06.2014

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Ok, I normally hate
when people review a
recipe and talk
about their
changes/adjustments....but,
here I go.
First, I'm a
Virginia girl, so I
know spoonbread. I
prefer mine piping
hot with fresh,
unsalted butter.
NOTHING better.
I made this recipe
and because it's
winter, I used
canned corn.
(YIKES.) I had to
get a fix though, I
needed spoon bread
to serve with the
rabbit stew I made.
I used two cans of
corn, drained well.
One of the cans went
in the spoonbread as
whole kernels. With
the other can, I
used my immersion
blender and made a
puree.
I added a splash of
cream to the mix and
1/2 cup of yellow
cornmeal.
I made no other
changes to this
recipe. My husband
salted his, I
didn't.
I think if you made
this recipe as-is,
it would be great,
but I really love a
deep corn taste so I
added more corn than
called for.
It puffed up
beautifully. I'll
make this again and
post a picture. It
was delicious!!

MrsHill
from Atlanta, GA
/ 01.18.2012

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So many problems... 1. add 2 T sugar 2. Double corn meal 3. Do not expect southern style spoonbread. 4.Corn all sank to the bottom, will puree next time. I coated my buttered dish with sugar and salt to help it "climb." A lovely dish but maybe it should be renamed....

Cate_Harrison
from Tidewater VA
/ 10.20.2011

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Don't wait for summer to use fresh corn! Frozen kernels work just fine. This is an excellent,easy spoon bread. Very light and fluffy, rich without being too much. It's also gluten-free which is a huge bonus!

A Cook
from Somerville, MA
/ 01.03.2010

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Excellent and easy great with the tomato basil grouper

rebruck
from Boca Raton
/ 10.04.2009

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This fabulous dish is a great complement to many others. Bland? It's spoon bread. Pay no attention to the naysayers. It works. I've made it serveral times a year since 2002. By the way, if you still have the July 2002 issue, drag it out. There are so many good recipes in it, I consider it a classic.

larkin4lunch
/ 03.07.2009

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I tried this last Sunday when we had my parents over for dinner- everyone raved about how good it was. I think the ingredient that really made it was the corn- fresh Olathe white sweetcorn from Colorado. The crispy, barely cooked and sugar sweet corn paired well with the fluffy spoonbread; the whole dish was gone in a matter of minutes.

IronWill1
/ 08.10.2007

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Not that great. It wasn't bad but bland and boring. I have had better corn casserole type recipes.

A Cook
from iowa
/ 12.26.2005

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I serve this every Thanksgiving and every Christmas -- a Southern family tradition -- and there are no leftovers. Original recipe is from Christiana Campbell's in Williamsburg to which I have added finely chopped green onion. Frozen corn is ok; works fine. And I use more cornmeal; 1 1/4 C to 4 C milk; that ratio. No sugar. Southern spoon bread is not supposed to be sweet; it's bland. For those who don't mind the once- or twice-a-year cholesterol load, lots of butter on warm spoon bread is heavenly.